Piquillo Peppers Stuffed with White Fish
From tazoncaffeine 15 years ago
- 20 minutes to make
- Serves 4
from www.tienda.com interesting fish tapas or great party appetizer
Ingredients
- Stuffing: shopping list
- 9 oz cheek of angler fish (or hake, whiting, or freshcod) shopping list
- salt shopping list
- pepper shopping list
- flour for coating shopping list
- 3 tbsp oil shopping list
- 1 scallion shopping list
- 4 mushrooms shopping list
- 3 tbsp white wine shopping list
- 1 cup light cream shopping list
- 1 can piquillo peppers (12-16 peppers) shopping list
- Sauce: shopping list
- 6 tbsp oil shopping list
- 2 cloves garlic shopping list
- juice from the can shopping list
- 1-1/2 tbsp vinegar shopping list
- salt shopping list
- pepper shopping list
- 1 tomato and Chopped chives (optional) shopping list
How to make it
- Filling: Clean the fish, season, dust with flour, and lightly fry in the oil. Set aside.
- Cook the peeled and chopped scallion and the clean and chopped mushrooms in the wine for five minutes.
- Blend, (I think this meant use the blender, but not sure, but i think either would work)add the cream and season with salt and pepper.
- Cook this cream for a few minutes then add the broken up fish.
- Leave to cool.
- Drain the peppers keeping the juice from the can.
- Fill them with the cooled fish and cream mixture.
- Sauce: Thinly slice the garlic cloves and brown in the oil.
- Add the juice from the can and the vinegar.
- Stir and season.
- Pour the sauce over the peppers and shake the pan until the sauce whitens and amalgamates.
- Angler fish is very good in the dish but any other firm white fish can be used. Give it an extra tang by adding a diced tomato with a chopped chive at the end of cooking.
- Selected by María Jesús Gil de Antuñano
- Recipe courtesy of Spain GourmeTour magazine.
People Who Like This Dish 2
- turningitred Nowhere, Us
- elgab89 Toronto, CA
- lunasea Orlando, FL
- jencathen TX
- mystic_river1 Bradenton, Florida
- tazoncaffeine Manchester, NH
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The Rating
Reviewed by 4 people-
So many do not realize that the cheeks of the fish are almost the tastiest part. Great recipe ^5 and I will try very soon, my friend.Thanks for the post.
JM
mystic_river1
in Bradenton loved it
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This sounds great! I agree with Mystic about the cheeks of the fish. They are so tasty.
jencathen
in loved it
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Wow - this sounds outstanding - saving to try...thanks!!
lunasea
in Orlando loved it
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